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Bioactive peptides and lactic fermentations
Richard J. Fitzgerald
, Brian A. Murray
Department of Biological Sciences
Health Research Institute
Retired Staff
University of Limerick
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Food Science
Bioactive Peptides
100%
Lactic Acid Fermentation
100%
Peptide
100%
Angiotensin
50%
Functional Food
25%
Fermented Dairy Product
25%
Yogurt
25%
Casein
25%
Lactobacillus helveticus
25%
Milk Protein
25%
Gouda
25%
Health Beneficial Effects
25%
Primary Structure
25%
Fermented Skim Milk
25%
Biochemistry, Genetics and Molecular Biology
Lactic Acid Fermentation
100%
Lactobacillus helveticus
25%
Antihypertensive Activity
25%